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Pita plain

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Pita plain

Damascus Bakeries
70 Good
View on Amazon

Summary

This pita bread is a processed food with a relatively high energy content and moderate protein levels. The sodium content is notable, which can be a concern for those monitoring salt intake. While it lacks harmful additives or seed oils, its processing level limits its score potential compared to less processed bread options.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Bread

Key ingredients 4

Enriched wheat flour
Neutral

Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains due to the removal of the bran and germ during processing. The enrichment process adds back some nutrients, but it is still less nutritious than whole grain alternatives.

Risks

May contribute to blood sugar spikes and lacks the fiber content of whole grains.

Benefits

Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.

See more about Enriched wheat flour →
Water
Neutral

Water is a fundamental ingredient used in baking to hydrate flour and activate yeast. It is essential for the dough formation and contributes to the texture of the bread. Water itself does not provide any nutritional value but is crucial for the baking process.

See more about Water →
Yeast
Neutral

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and causing the dough to rise. It contributes to the texture and flavor of the bread. Yeast is generally considered safe and beneficial for bread-making.

Benefits

Contributes to the leavening and flavor development in bread.

See more about Yeast →
Bread base
Neutral

Bread base typically includes wheat gluten, which enhances the elasticity and structure of the dough. It is used to improve the texture and volume of the bread. Wheat gluten is a concentrated protein source but may pose issues for those with gluten sensitivities.

Risks

May cause adverse reactions in individuals with gluten intolerance or celiac disease.

Benefits

Improves the texture and structural integrity of the bread.

Processing

Group 3 · Processed

Processed Foods

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